Penne with Cheesy Vegetables
by Tarla Dalal
Italian cuisine is a rather diverse one, with options ranging from aesthetic, herby dishes and luxurious cheesy ones, to tangy and saucy options. Penne with Cheesy Vegetables is one such exciting option dominated by cheese and loads of veggies flavoured with garlic, chilli flakes and of course, pepper. Adding corn flour dissolved in milk gives it a very creamy texture and pleasant mouth-feel. It is a satiating meal-in-a-bowl perfect for a busy day when you do not have time to cook up something elaborate.
Penne with Cheesy Vegetables recipe - How to make Penne with Cheesy Vegetables
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
3 cups cooked penne
1/4 cup grated processed cheese
1/4 cup blanched snow peas
1/4 cup broccoli florets
1/4 cup asparagus , cut into 1” pieces
1 1/2 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1 tsp dry red chilli flakes (paprika)
salt and freshly ground black pepper (kalimirch) to taste
1 tbsp cornflour dissolved with 1/2 cup milk
1/2 tbsp white vinegar
For The Garnish
1 tbsp grated processed cheese
- Method
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
- Add the snow peas, broccoli, asparagus, chilli flakes, salt and pepper, mix well and sauté on a medium flame for 2 minutes.
- Add the cornflour-milk mixture and cheese, mix well and cook on a medium flame for 1 minute or till the mixture becomes thick.
- Add the penne and vinegar and toss gently and cook on a medium flame for 1 minute.
- Serve immediately garnished with cheese.
| Energy | 276 cal |
| Protein | 8.2 g |
| Carbohydrates | 38.1 g |
| Fiber | 0.9 g |
| Fat | 9.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 222.6 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.3 mg |
| Vitamin B3 | 3.9 mg |
| Vitamin C | 7.6 mg |
| Folic Acid | 30.1 mcg |
| Calcium | 76.5 mg |
| Iron | 2.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.4 mg |
| Potassium | 127.2 mg |
| Zinc | 0.7 mg |